1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
5 cups sliced and coarsely chopped cabbage
3 carrots, peeled and sliced
½ cup tomato paste
4 cups water
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon dried thyme
1 15 -16 ounce can of kidney, Great Northern, or other white bean, drained and rinsed

Dash of red pepper
Black pepper to taste

1. In a medium pot heat the olive oil and add the chopped onion, sautéing about 5 minutes until brown.

2. Add the cabbage, carrots, tomato paste, water, salt, paprika, and oregano. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes.

3. Add the beans and simmer uncovered for 15 minutes or until the vegetables are tender. Season with pepper as desired.

Makes about 7 servings

Cooking Note
Typical with bean soups, this tastes better the second day, as the flavor from the beans blend.

Mary Hunt
3/23/24